what about the other HD?

I am only eating vanilla bean. I haven't tasted any of the other flavours.

Graeter's didn't wow me, but I didn't hate it. Would eat again. The supermarket that I went to that had Jeni's ice cream didn't have vanilla bean, but some of the flavours they had did look interesting. For when I'm finished with the bean.

I think I don't like Tahitian vanilla bean...I need one more example. I've had Talenti and one other brand, and there was a weird aftertaste.

By mistake I bought McConnell's twice (they changed the packaging), and they both had ice crystals in them, which messed with the experience.

I think Alden's vanilla bean is my favourite so far. Though--the Ralph's Private Selection Crushed Vanilla Bean's not bad, considering. And I haven't tried any ice cream stores--just brands available in supermarkets.

Re Flavorless apples: Core. Bake with raisins, honey, cinamon as stuffing. A bit of red wine if you wish. Sugar you cannot currently taste in the apples will add to the sweetness. The easy way is to halve the apples before adding flavors. Bake for about 20 minutes on 425. Many variations, butter, brown sugar, nuts, cereal as stuffing/topping. You can cook at a lower temp for longer.

Or Microwave, though since you are a supertaster you might hate the difference. At any rate for two apples microwave for 4 minutes high. Every time you double the recipe, double the number of minutes then subtract 1 minutes. So for 4 apples, microwave for 7 minutes on high. For 8 apples microwave for 13 minutes on high.

ita,

there are two vanilla bean flavors from HD. One is the Five, which you do not like. But there is at least 1 or 2 others.

My twitter feed is engaging in a very large bout of WTF over the Olympics closing ceremonies...

I'm not getting the mechanics of the apples, TB. Which of these is my desired end state?

This one: [link]

Core removed, most of skin left on,bottom left on.So you turn your apple into a seedless coreless bowl, though one that wont hold very much. Overstuff with flavors and cover part with skin off with flavors. basically you bake or microwave until tender.

LeN, okay, this is the one I've tried. I haven't seen this in stores. I don't see any others on the web site. Is the other one sweet, in your estimation?

I swear I liked the Five at the start of the evaluation--it was one of the first ones I tried. But this go-round is sugary nasty. Yuck.

Hmmph. I have to make a call about the shirts for my sister's birthday. People are being very noncommittal.

Is that easy to achieve with a knife, TB? I think I have a paring knife as well as a few steak knives.

ita,

it has been long enough ago that I was on my vanilla bean kick that I don't recall. Thing is, I think you can get the latter in a small sample size (those 1-2 oz wee cups) that you don't have to feel like a jerk if you buy it and don't like it.

Does not have to be that pretty. A small steak knife (small knife with serrations work pretty well to remove core. Don't worry about getting skin off. If it left that is fine too. Better if you can keep bottom close, but if not just use more raisins to seal it. Or just cut apple into pieces making sure to get all the seeds and core and baste with sauce. Cooks faster, so check after ten minuntes and then every 3 minutes while baking. Sort of an erzatz cobbler, but still tastes good.